Chicken with Creamy Mushroom Sage Sauce

For extra mushroomy flavor, include a few shiitake mushrooms with the cremini or button mushrooms.

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4


  • 3 Tbsp butter
  • 1/2 cup chopped shallots
  • 8-10 ounces cremini or button mushrooms, thickly sliced
  • 1 teaspoon chopped fresh parsley
  • 1 cup dry vermouth or dry white wine (such as Sauvignon Blanc)
  • 2/3 cup heavy whipping cream (light cream may curdle, so use heavy cream)
  • 3 Tbsp chopped fresh sage
  • 1 Tbsp olive oil
  • 1 1/4 to 1 1/2 pounds chicken breast cutlets, or skinless, boneless chicken breasts pounded to an even 1/4 inch to 1/3 inch thickness
  • Salt and freshly ground black pepper


1 Cook the shallots and mushrooms: Melt the butter in a large sauté pan on medium high heat. Add the shallots and sauté for one minute.

Add the mushrooms and parsley and sauté for 7-10 more minutes, or until the mushrooms have browned. If you are using unsalted butter, sprinkle on a pinch of salt.

2 Make the sauce: Add the vermouth and deglaze the pan, scraping up any bits that may be sticking to the bottom of the pan.

Stir in the cream. Bring to a simmer and cook for 3 to 5 minutes, or until the sauce is thick enough to coat the back of a wooden spoon.

3 Cook the chicken cutlets: While the sauce is simmering, heat the olive oil in another large sauté pan on medium high heat. Sprinkle salt and pepper over both sides of the chicken breast cutlets.

Add cutlets to pan and cook for about 3 minutes on each side, until browned and cooked through.

4 Finish the sauce and serve: Stir the sage into the sauce, and season to taste with salt and pepper. Pour the sauce over the chicken.

Serve alone or with a vegetable (for low carb version) or with rice, mashed potatoes, or pasta (use gluten-free pasta for gluten-free version). Garnish with chopped fresh parsley.

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  • Emily

    This is so delicious.The perfect fall meal! The only thing I would do differently is double the mushrooms. By the time they cook down, there’s a few mushrooms swimming in cream sauce (which is amazing), but I like a lot of fungi in my mushroom sauces. Also, maybe some minced garlic added in while cooking the shallots. My family loved this meal served over mashed potatoes. Thanks so much for this recipe!

  • Greg

    Holy Smokes! It’s been a couple months since I made this so I made it tonight. It might be my all time favorite dinner to make because it’s super tasty and works perfectly every time.

  • Laila

    This turned out wonderfully. I improvised, didn’t have enough white wine so used a mix of white and red and it was wonderful. There was alot of sage in this recipe so if you are skeptical on using the amount called for, cut that down a bit. A superb dish as it is. I love creamed mushrooms so I knew immediately that I would like this. I paired the chicken with rice and sauteed kale which I did in a little garlic in olice oil, chili flakes and a tiny amount of sesame oil. Very good! Will make this many times over.

  • cherry

    Love this been making it every week for a fast tasty meal yum…. :)

  • Mandy

    So I decided I wanted to try this recipe because it sounded delicious. I bought the ingredients and made it tonight. I didnt use vermouth only because I didnt want to buy a whole bottle for a little bit of it. Anyway I literally just finished eating this meal and it was delicious! One of the best meals I have ever made :) Only thing is I didnt have enough sauce for my noodles so maybe I need the vermouth for that or just more cream. But awesome dish! Really happy I decided to make it.

  • turtlegeek

    I just made this, substituting sour cream for the heavy whipping cream since I had some in the fridge and dried sage for the fresh, also adding dried basil and thyme. Used New Zealand Sauvignon Blanc to deglaze, and added some red pepper flakes while sauteeing the mushrooms for a kick. It was phenomenal. Thanks, Elise!

  • Jana

    Seven or so months after the first time I made this, it’s still a big hit in our house! It’s the dish that my daughter requests first when she comes home from college — and what she requested for her last meal before heading back to dorm food.

    If anyone is scared off by not liking wine in your food, don’t be. My husband had this two or three times; heard my daughter and I talking about what wine to use in it next; he couldn’t believe that there was any in it!

    It just all marries into one plate of deliciousness!


  • John Tanaka

    I was very impressed with the sauce. Simple but works well. I used a mix of shitake, maitake and button. It must have been a good batch, I got a great woody taste from the mushrooms.

    I fried the chicken as a schnitzel. It somehow suited the luxury of the sauce. The combination of a chrispy peice of chicken, slightly softened by the rich sauce worked well for me.

    But, thats just me!

  • Becca

    I tried this tonight and my husband loved it! Due to not having the herbs I needed, I ended up using thyme (I love thyme with mushrooms) and a pinch of rosemary. I also added some old bay seasoning and some pepper flakes just to add a touch more to the flavor.
    We loved it :-)

  • Jason

    This has become one of my favorite dishes to make for friends. I made it Sunday night. I increased the amount of shallots, and doubled everything to make more sauce. I sliced the chicken, and put everything over penne. It was a hit!

  • Robert

    I use boneless-skinless breasts too, just a lot easier. And I find the Mini-Bella Mushrooms are perfect for this and usually cost effective. Typically, we serve this with some long-grain brown rice, make extra sauce and put a bit in with the rice for a real winning ensemble!

    This is a great recipe. I’ve made it a few times now, and haven’t ran into a single person that didn’t like it! Thanks!

  • Joni

    WOW! Make this recipe! It is soooo good! Was it the sage that had a lemony flavor? I’ve never used it before and I have been missing out! This was so wonderful and I cannot wait to make it again. Yum!

  • Sara

    I just made this and it is AMAZING! Thank you for your delicious recipes!

  • DrNanc

    WOW!!! This was so good. I made it exactly to the recipe except I used boneless, skinless chicken thighs. This is definitely something I would make for company.

  • Jana

    Made this for dinner last night, sans the sage. (Didn’t miss it.) One of the most delicious things I’ve made in a long time! I lost track of how many times my husband said, “This is really good!”
    I took three large chicken breasts, cut off a 1/2″ horizontal slice from the smooth side, then pounded that down to 1/4″. Used the full amount of sauce, and we ate every yummy bit of it!


  • Liz

    I cook, a lot! I have tried many different mushroom sauce recipes and variations. My Husband declared this one a “keeper”. I am excited to use the leftovers for breakfast tomorrow over poached eggs and toast. Thank you so much for your culinary delights!

  • Robin

    This was FANTASTIC. My husband’s new favorite. We were both upset I didn’t make a larger portion for leftovers tonight. I made this with mashed potatoes and string beans. Wonderful recipe. The flavors were amazing together.

  • Lisa

    I don’t usually get excited about chicken dishes. But, I have leftovers of this in the fridge and I’m counting down the minutes to lunch. It was super delicious. At the last minute I realized I didn’t have dry vermouth – only a little bit of sweet. I added some sherry because I didn’t have a full cup of sweet vermouth either. No problem. It was amazing. Wowsers – one of the best things I’ve made off this site. And I’ve made quite a bit. Thanks!

  • bess

    I tried this tonight and it’s amazing. I have never made sauce myself before but this was simple, yet, a great complement with the chicken. Thank you

  • Yasmine W

    I tired it..absolutely delicious!!!

  • Fiona Olliffe

    I have recently moved to France and have even more recently discovered your web site. There are lots of recipes that I would like to try, they look delicious and easy to follow. My reason for writing is that I have been unable to find double cream in the supermarkets here, would creme fraiche be a good substitute?

    Kind regards,

    Fiona Olliffe

    Hello Fiona, you might have an issue with curdling. If you use creme fraiche, make sure not to let the sauce simmer. ~Elise

  • Lindsay

    This recipe is permanently on my “rotation.” I’ve made it numerous times and it turns out great every time. Wonderful flavor, easy to make. Love it! I do sometimes substitute dried sage if I don’t have fresh on hand and it works just fine.

  • christine

    I just made this recipe tonight. It was simply delicious! My only problem was my sauce didn’t thicken enough but it tasted delicious anyway. Husband who doesn’t always get second helpings actually got second helpings. Yummy! Thanks for the delicious recipe!

  • Jennifer

    I don’t cook with or drink alcohol. So to replace the liquor, would a good alternative be chicken broth or bouillon . . . ?

    You can substitute chicken stock with about half a teaspoon of lemon juice. ~Elise

  • Melissa

    Have to say one of the most delicious recipes I’ve ever tasted. I just served it to my family about an hour ago and they love it! Loved the sauce and every bit of it. I also served it with a side of herb potato and rice pilaf(one of your recipes as well), big winner! Most definitely trying it again very soon.

  • RN

    Made this last night–delicious! My wife and in-laws loved it.

    This is the second recipe I have made from this site. YUMM!

  • Alison @ Wholesome Goodness

    Elise, I made this tonight, and it was FABULOUS! My husband and mother-in-law both raved. I can’t wait to make this again, though I’ll double the sauce next time. It was all we could do not to lick our plates. Thank you so much for a fantastic, easy recipe!

  • Mar

    I make a similar dish using boneless pork chops. I quickly sear the pork chops on both sides on high heat, put them in a baking dish with the mushroom gravy and pop them in the oven for about 15-20 minutes. I bake them in the sauce because the pork chops come out more tender than if they were completely pan fried.

  • Tiffany

    This recipe was wonderful and so easy! I made the dish for my DH the other night and he said it smelled and tasted like something his grandmother used to make! This is an incredible compliment since his Puerto Rican grandmother’s Spanish inspired cooking is legendary. The sauce reminded me of something I would order in a gourmet restaurant. Thanks Elise, your website is great!!

  • Lisa

    I have been wanting to try this since I saw it posted weeks ago. Last night I finally did. As I was chopping the fresh sage, the aroma filled my kitchen and made everyone’s mouth water! I use chicken breast filets (cuts down on pounding out breasts) and served it with mini farfel and it was truly a HUGE hit! I think the one thing I’ll do differently next time is use the one pan method! Thanks, Elise, for this recipe!

  • Rita C.

    This sauce sounds great. Especially with all the delicious looking mushrooms that are now fully available at Farmer’s Markets.

    My most popular sauce I make with chicken is not my favorite due to the fact that its most abrasive ingredient is dijon, which I like, but only to a certain extent. In any case, it’s very simple.

    After cooking your chicken breast, use some chicken stock to deglaze the pan, add in 2 tablespoons dijon and 1/2 cup heavy cream. Cut up some tarragon for seasoning, let boil, then reduce it to a simmer and let it thicken.

    I usually serve this with roast fingerling potatoes and sauteed aspargus… Simple and delicious!

  • Mona

    This recipe looks delicious. I really want to make it, but I can’t have alcohol. Can you recommend substitute for the white wine and if I can’t find cremini or shitake, mushroom can I use closed cup and still get the same flavor. Thanks

  • Tracy Sparrow

    I made this last night and my husband and I both LOVED it! He said to me “Babe, I like everything you make but THIS is different, the fresh sage and the mushrooms are perfect!”
    Thanks Elise…

  • Ann B.

    My husband loves a cranberry sauce I make for chicken. It’s only a can of whole cranberry sauce, 8 oz. of catalina dressing (or Wishbone Western dressing, which I can’t get here in Boston), and a package of dry onion soup mix. Just pour over the chicken in a baking dish and bake. Once done, the extra sauce is great on rice.

  • carmen

    I tried this recipe last night and it was fabulous. Always looking for easy chicken recipes.. thank you.

  • Yu Ming Lui

    I wish I had sage to try this recipe but will make do with parsley and/or rosemary.

    For my mid-week chicken express recipe, I would whip up white button mushrooms and red peppers in an alfredo sauce with a generous sprinkle of black pepper.

  • Michelle

    I just made this dish for my husband and I tonight and all I can say is, wow! I’ve been looking for a way to cook mushrooms and I have to say, this is it. So flavorful! Thanks!

  • Sara

    Elise, I made this a couple of days ago and it was super easy and sooo delicious. I cheated a bit and put the chicken breasts on the George Foreman grill then poured the sauce on top. It was great!

  • Dave Annis

    I made this last night, it was a huge hit with the kids! (They are my culinary litmus test). The only changes I made were I used red cooking wine (because I had some) and the dark mushrooms at the local market (that’s what they had yesterday). I’ll make this again for guests. Thanks! Great site! Dave.

  • Madeline

    I knew we were going to love this, and we did. I made it the other night and served it with pasta. It was so comforting. Reminded me of the pork chops my Mom used to make. You know the ones, baked in cream of mushroom soup. Oh the memories :) I also love the black bean sauce recipe you have for the grilled lime chicken. Delicious!

  • Nef

    (Quoting: Posted by: Jamie AZ on September 9, 2008 11:00 AM
    This looks great! I cook chicken breasts all the time so I love new recipes :)

    Question for you: Is there a way to cook this without the butter and cream?)

    Well, the mushroom sauce is really more like a recipe for home made mushroom soup, so I suppose you could substitute a good brand of mushroom soup. (I don’t really recommend that, though.)

    Typically, I like to fry an onion or a bit of garlic in a little bit of butter or margarine, then add mushrooms (or chicken or sea food or whatever it is I intend to make), then add some sherry and cook hard until it reduces, then add some milk and cook hard (believe it or not) until it reduces. It is vital to use a wide pot or even a frying pan for this style cooking, because you want to have only a thin layer of your wine/milk on a wide surface.

    The character of the sauce would be different than this recipe, but you could also try doing that. No less than 2% milk should be used that way, though. 1% and skim do not have enough left in them to cook up properly.

    Might also try adding a pinch or two of flour to help thicken the sauce, if you are using milk and not cream. Great suggestions, thanks! ~Elise

  • Audrey

    I love experimenting with chicken. It’s so versatile! I’ll definitely try this recipe. I’ve tried a glaze very similar to what Darby described with a maple syrup glaze and pecans. It’s truly delicious! The pecans add a nice crunch to it. I rarely make it though, because I’m trying (and failing) to cut sugar down in my diet.

  • Ally

    This looks fabulous! Can’t wait to try it. One of my favorite sauces for chicken is a Thai-based one made with green curry paste, coconut milk, fresh scallions and lime.

  • Kim

    Elise, this is one of my favorite ways to eat chicken served with rice. Though next time I will add the sage to go with the mushrooms and cream. Sometimes the easiest dishes are the best. Thanks!

  • Carolyn T at TastingSpoons

    Elise – As a matter of fact one of YOUR recipes is a favorite of mine – your spicy garlic cashew chicken. But I have two others that immediately come to mind – I won’t write them up here – you can find them on my blog if you’re interested:
    Chicken with red wine vinegar sauce –
    Mustard & Herb Chicken –

  • Darby "The Dessert Diva"

    Hi Elise,

    I think my all time favorite cream based chicken recipe is my grandmothers sweet cinnamon pecan smothered chicken… and yes, it really is as good going down as it sounds rolling off the tounge.

    1 cup butter
    1/4 – 1/2 cup honey
    1 /4 – 1/2 cup OJ
    1/4 cup pure maple syrup
    1 tbsp cinnamon
    1 tsp nutmeg
    Chopped Thyme, Sage and or Rosemary
    1/2 – 1 cup bourbon
    1 cup chopped pecans
    Cornstarch to thicken

    Melt butter in saucepan over low to med heat, whisk in following 4 ingrediants, blend well. Add cornstarch (mixed with cold water) to thicken, toss in pecans, bring to boil and reduce to simmer for 5-6 min. Serve over pan fried chicken breast or grilled or oven baked chicken breast.

  • Nina

    I made this tonight using shiitakes and omitting cream. I was really surprised that the recipe called for making the sauce and the chicken in a separate pan. I automatically sauteed the chicken first in a cast iron pan in order to create fond, so key in a flavorful sauce. I deglazed the fond-encrusted pan with vermouth (would use only 1 c. next time, and some chicken broth–basically I follow Cooks Illustrated’s method). Logged on here to see if anyone else had noticed what I did, and had to scroll waaaay down until I finally came to Kevin M’s comment. Hurrah, someone who knows the importance of fond. You and me, bud…

  • melissa

    Nice new chicken recipe to add to your database. I’ll copy this one to my file.

    My favorite chicken breast I made recently, one of the only times I loved them in fact, was the chicken piccata from your recipes. The only thing was Steve and I both (very unusual for me) didn’t like the capers. I like them minced in tuna salad (a la Lidia B) or minced in other stuff but not whole like that. I just couldn’t love them.

    However. The chicken itself was wonderful and crisp and I will pan fry them like that again, most definitely, with a butter-lemon-wine sauce.

  • Kevin M

    Great recipe. One suggestion, I would only use one pan (cook the chicken first) to keep the clean-up to a minimum plus it will give you some fond to add flavor. Thanks -Kevin

  • holley

    This looks delicious, do you have any suggestions for someone with a dairy allergy?

  • Lacey

    I like a sauce with whole grain and dijon mustards, a little chicken broth, sour cream and fresh parsley – yum! also tasty with pork tenderloin.

  • Lynn

    This looks good! I love a sauce of balsamic vinegar, a tbsp. tomato paste, a touch of honey, chick. broth and green onions. I let it get nice and thick and then serve it with chicken and brown rice.

  • Karen

    Last night I wanted a crispy-like coating on my chicken, but I eat gluten-free. I remembered reading that in Chinese cooking, they use cornstarch. I “breaded” my chicken in cornstarch after seasoning it with salt, pepper and garlic powder, and sauteed in olive oil. It crisped up but wasn’t heavy the way egg and flour would have been. Delicious.

  • Peter

    Chicken breast needs a flavour kick and the sage and ‘shrooms do just that here…wonderful autumn fare.

  • Lulu

    Wonderful recipe, definitely a favourite of mine. Try creme fraiche, white wine, handful of tarragon and halved green grapes, seasoned with salt and lemon pepper.

  • Peter Albertson

    Sounds delicious, but because I must shy away from such as butter & cream, I would do the same sauce subbing an olive oil/flour/milk white sauce, well cooked, and everything else the same. Done that with many other recipes and it usually works just fine. Might need a little extra sage, or rosemary if you are substituting.

  • Arsie

    That looks so yummy. The only problem is, is I can’t use sage in recipes (allergies). Any tips on what would be a good substitute for the sage?

    We don’t usually use sauce on our chicken breast. What I really love to do is my version of chicken parmesan. Bread crumbs and grated parmesan with a ratio of about 2 to 1, take the chicken breast and dip it in some melted butter then lightly press into the crumb mixture. Bake about 30 minutes at 350, or until done. Serve with rice or noodles and your favourite veggies (we mostly seem to serve it with squash or steamed brocolli)

  • Bob

    I really like lemon/white wine/black pepper sauces with boneless, skinless breasts. My favorite is probably a garlicky white sauce with broccoli though. You know: chicken, ziti and broccoli. :)

    Lindsey: I do that kind of thing all the time. Usually with a whole package of chicken, then I use them all through the week. Chop them up or shred them and mix them with rice, sauces for pasta, tacos/enchiladas, etc. I also like to use the braising liquid to cook rice in, it’s wicked good for that.

  • bureaucrat

    I also like organic pork chops, flattened with a rolling pin. Sprinkle with ground sage, garlic powder and sea salt. Pan fry til golden.

    Yum! I had it last night.

  • Lydia (The Perfect Pantry)

    Lemon, garlic, olive oil, and fresh herbs from my garden — thyme is a must, and parsley, and basil — and a bit of minced jalapeno — and rosemary-flavored sea salt.

  • Lindsey

    This evening I just sprinkled some rosemary salt on some chicken breasts and braised them (with some fresh ground black pepper for good measure) in chicken broth at 425 for maybe about 20-25 minutes. Not really a sauces, though I suppose I could have made gravy of the broth, but it was certainly easy and delicious. Actually next time I think I’ll throw some more rosemary and sage in the broth before cooking and make a gravy of it after the chicken is done.

  • Sylvie

    I tend to buy whole chicken and cut it up if needed. So I don’t often buy chicken breasts. If I do buy already cut pieces, I’ll go for boneless thighs – I like the dark meat and it’s a comparatively very economical cut to buy.

    A quicky sauce is finely diced onions or shallots, lemon juice, lemon slices, butter & capers. I am sure it would be good with chicken breasts too!

  • Susan at StickyGooeyCreamyChewy

    Actually this is one of my favorite (and only) ways to eat chicken breast. I think I’d eat almost anything smothered in a delicious mushroom cream sauce!

    Another thing I like to serve it is with a chunky fruit compote with apricots, peaches and prunes.

  • Selina

    One of my favorite sauces is marsala wine with mushrooms and fresh herbs (chives, parsley), which seems like a close cousin to your great recipe here!

  • Laurie

    That sounds simple and delicious! My SIL is coming for a visit this week, I think that will definitely go on the menu.

    I like a “sauce” of halved grape tomatoes, feta cheese, lemon and extra virgin olive oil with a touch of fresh basil, kosher salt and cracked black pepper. It’s great with toasted cous cous.